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Baked lemon chicken recipe
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I decided to branch out from my normal baking topics and experiment with a savory chicken dish. I have long been disappointed with lemon chicken recipes because they require so many hours of marinating and they are generally grilled recipes. I tend to prefer baked or roasted chicken dishes because they are easy and don’t require constant attention over a grill. I took one of my favorite chicken recipes, Chicken with White Wine and Grapes, and tweaked some things to create a Baked Lemon Chicken recipe. While baking the chicken makes cooking the chicken easier, the liquid it bakes in keeps the chicken moist and tasty.
The dish is great served over rice or egg noodles and is a great summer dinner because even though it’s hot, it’s light and lemony.
¼ cup AP flour
1 tsp seasoned salt
1 tsp pepper
4 chicken breasts, cut in half
6 tablespoons butter
¼ cup chicken broth
¼ cup lemon juice
1 lemon, sliced
1 small onion, diced
10 cloves garlic, peeled
3 tablespoons capers, (optional)
1. Mix together the flour, salt and pepper in a shallow bowl or plastic bag. Coat the chicken pieces in the flour, shaking off any excess.
2. Heat a medium large skillet on medium high heat with 3 tablespoons of butter.
3. Brown chicken pieces on both sides and then place in a large casserole dish.
4. Deglaze the pan with the chicken broth and lemon juice and scrape off the bits on the bottom of the pan. Add the remaining butter, onion and garlic. Place the lemon slices in the pan as well.
5. Sauté over medium heat until onions are soft. Pour sauce over chicken in casserole dish.
6. Cover and bake at 350 degrees for 70 minutes or until cooked through.
7. Salt and pepper to taste. If desired, add capers to dish.
Note: Serve whole garlic cloves with chicken if desired.
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